Pistachio Bread

12 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Easy Pistachio Bread turns out sweet and moist. Made with real pistachios, it’s perfect to serve at a luncheon or tea time! Check it out!

Pistachio Bread is so good! If you’ve already tried Pistachio Cake or Pistachio Delight, then you know what amazing buttery flavor pistachio can add to dessert recipes. Thanks to the pistachio pudding mix and real toasted pistachios, there’s plenty of pistachio flavor in this bread recipe. Quick bread recipes like this one are great for a sweet treat or to enjoy in the morning for a Breakfast treat with a cup of coffee. For more sweet bread, you can make a loaf of Strawberry Bread, Banana Bread, and Cinnamon Peach Bread. 

Sabrina’s Pistachio Bread Recipe

This amazing Pistachio Bread only takes a few minutes to whisk together. Then just pop it in the oven until the top is golden brown and the center is cooked through but remains tender. You can enjoy Pistachio bread in plain slices or top it off with glaze or a scoop of Vanilla Ice Cream to make it into more of a sweet dessert dish. No matter when or how you serve it, you’re sure to love this sweet bread recipe. 


portioned ingredients for Pistachio Bread
  • 15.25 ounces Yellow Cake Mix: The yellow cake mix gives the bread a sweet, vanilla flavor and contains a lot of structural ingredients such as flour, white sugar, and baking powder. Substituting with a white or vanilla cake mix is possible if necessary.
  • 3.4 ounces Instant Pistachio Pudding Mix: Infuses the bread with rich pistachio flavor and contributes to its moist texture.
  • 4 large Eggs: Serve as a binding agent, providing structure and moisture to the bread.
  • 1 cup Sour Cream: Mixing sour cream into this quick bread recipe is another way to add extra moisture. It brings in additional fat and slight acidity, which helps soften the bread ingredients. The result is perfect tender, moist bread. Greek yogurt makes a good alternative if you don’t have sour cream. 
  • ¼ cup Whole Milk: Using milk instead of water as the base liquid ingredient in this recipe makes softer and more flavorful bread. The recipe calls for ¼ cup whole milk, which will give the best flavor and amazing moisture, but you can also use 2% milk or less if you need to. 
  • ¼ cup Vegetable Oil: Provides moisture and helps keep the bread tender. Can be substituted with melted butter or a neutral-flavored oil like canola or grapeseed oil.
  • 1 cup dry roasted Pistachios: Sprinkle roasted pistachios over the batter before baking. They add extra pistachio flavor and provide a delicious crunch that contrasts with the tender bread. 
  • ¼ cup coarse Sanding Sugar: Sprinkled on top of the batter before baking to add sweetness and a crunchy texture to the crust. Granulated sugar can be used as an alternative.

Kitchen Tools & Equipment

  • Mixing Bowls: Have at least two bowls on hand—one for mixing dry ingredients like cake mix and pudding mix, and another for mixing wet ingredients like eggs and sour cream.
  • Whisk: Choose a whisk with sturdy wires and a comfortable grip. Silicone-coated or stainless steel whisks are durable and easy to clean.
  • Loaf Pans: Use two 8×4-inch loaf pans, preferably non-stick or greased with baking spray, to ensure easy removal of the bread after baking. Consider lining the pans with parchment paper for extra insurance against sticking.
  • Baking Spray: Helps prevent sticking and ensures easy release of baked goods from pans. Alternatively, you can grease the pans with butter or oil and lightly dust them with flour.
  • Measuring Cups and Spoons: Necessary for accurately measuring ingredients.

How to Make Pistachio Bread

Time needed: 45 minutes.

  1. Preheat Oven and Prepare Pans

    Begin by preheating your oven. Then, lightly grease two 8×4-inch loaf pans with baking spray to prevent sticking.

  2. Mix Dry Ingredients

    In a large mixing bowl, blend together the yellow cake mix and instant pistachio pudding mix until fully incorporated.flour and salt in a bowl

  3. Mix Wet Ingredients

    In a separate bowl, whisk together the eggs, sour cream, milk, and vegetable oil until smooth.adding eggs to bowl

  4. Blend Wet and Dry Mixtures

    Carefully pour the wet ingredients into the bowl with the dry ingredients. Gently whisk everything together until a smooth batter forms, ensuring not to overmix.whisk in bowl of wet batter

  5. Pour Batter into Pans

    Evenly pour the batter into the prepared loaf pans.

  6. Add Toppings

    Generously sprinkle the finely chopped pistachios and coarse sanding sugar over the top of each loaf.bread pan filled with batter and topped with pistachios and sugar

  7. Bake

    Place the pans in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.stack of slices of Pistachio Bread

  8. Cool and Enjoy

    Allow the Pistachio Bread to cool in the pans for a few minutes before transferring them to a wire rack to cool completely. Once cooled, slice, serve, and savor every delightful bite!sliced Pistachio Bread

Can This Be Made Ahead?

Yes, Pistachio Bread tastes wonderful the day you bake it, but you can also keep it covered at room temperature or in the freezer to preserve the bread. For an easy make-ahead bread recipe, enjoy one of the Pistachio Bread loaves fresh, and seal the other to keep frozen. You can let frozen bread thaw at room temperature, then slice and serve once it’s fully softened. 

Nutritional Facts

Nutrition Facts
Pistachio Bread
Amount Per Serving
Calories 339 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 66mg22%
Sodium 407mg18%
Potassium 175mg5%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 29g32%
Protein 6g12%
Vitamin A 250IU5%
Vitamin C 1mg1%
Calcium 122mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

How to Store Pistachio Bread


You shouldn’t leave quick bread recipes uncovered at room temperature for more than a couple of hours, or they’ll start to dry out. To keep Pistachio bread fresh, cover the loaf in plastic wrap or put it in a ziplock bag. Keep the covered bread at room temperature for up to 4 days. Sweet bread recipes like this one should not be refrigerated, or it will lose moisture and become crumbly. 


To freeze the bread recipe, carefully wrap it in a double layer of plastic wrap and tin foil or place it in a freezer bag. As long as it’s properly sealed, the bread loaf can stay frozen for up to 3 months.

Frequent Questions

How long should I bake Pistachio Bread?

As this sweet bread recipe bakes, the outer crust should have a light golden brown color, but that doesn’t always mean it’s baked to the center. To ensure that it is, stick a toothpick or butter knife in the center of the loaf. It should come out clean or with a few moist crumbs on it but without any batter. 

Why is my Pistachio Bread collapsing in the middle?

If your pistachio quick bread recipe starts sinking in the middle as it cools, this could be because it hasn’t baked to the center. Ensure the bread recipe is done with a toothpick before removing it from the oven. It could also happen if the proportions are off in your quick bread batter. Be sure to measure the wet ingredients carefully so that you don’t have too much in relation to the dry pudding and cake mix ingredients. 

Can I use low-fat or fat-free sour cream?

While full-fat sour cream is recommended for the best texture and flavor, you can use low-fat or fat-free sour cream as a substitute. However, it may result in a slightly different texture and flavor.

Recipe Card

Pin this recipe now to remember it later

Pin Recipe

Pistachio Bread

Easy Pistachio Bread turns out sweet and moist. Made with real pistachios, it's perfect to serve at a luncheon or tea time! Check it out!
Yield 12 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Bread
Cuisine American
Author Sabrina Snyder



  • Preheat the oven to 350 degrees and spray two 8×4" loaf pans with baking spray.
  • In a large mixing bowl whisk together the cake mix and pistachio pudding mix until combined.
  • To a second bowl add in the eggs, sour cream, milk and oil and whisk well until smooth.
  • Whisk the egg mixture into the cake mix mixture until smooth, don't over mix.
  • Pour the batter into the loaf pans evenly.
  • Sprinkle with the chopped pistachios and coarse sanding sugar.
  • Bake for 35-40 minutes until a toothpick comes out clean.


  • Click on the yield amount to slide and change the number of servings and the recipe will automatically update!
  • Click on times in the instructions to start a kitchen timer while cooking.
  • To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.


Calories: 339kcal | Carbohydrates: 45g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 407mg | Potassium: 175mg | Fiber: 1g | Sugar: 29g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg
Keyword: Pistachio Bread

Pin this recipe now to remember it later

Pin Recipe

Variations on Pistachio Bread

  • Cranberry Pistachio Bread: Make this sweet bread recipe into the perfect holiday treat by adding cranberries to the bread mixture. Fold in ½ cup of fresh cranberries and ½ cup of pistachios into the batter to make the perfect blend of sweet and tart flavor and crunchy texture. You can also add orange zest to go with the holiday flavor of the cranberry bread recipe. 
  • Cinnamon Sugar Pistachio Bread: Cinnamon is another flavor that goes well with quick Pistachio Bread. Whisk together ½ teaspoon ground cinnamon and 2 tablespoons white sugar to make the cinnamon sugar mixture. Combine the bread batter as usual, but only fill the bread pan halfway. Sprinkle a portion of cinnamon sugar over the top, add the remaining bread batter, and finish with another layer of cinnamon sugar before baking. Note for a more caramelized flavor, you can use brown sugar instead of granulated sugar. 
  • Glazed Pistachio Bread: For an extra layer of sweetness, top the Pistachio Bread recipe off with glaze. Add 2 cups powdered sugar, 2 tablespoons melted unsalted butter, 1 teaspoon almond extract, 1 teaspoon vanilla extract, and 3-4 tablespoons of milk to a mixing bowl. Then whisk until the mixture is smooth and creamy. Drizzle the bread, and add chopped pistachios on top. Let the glaze set before slicing and serving the bread recipe. 
  • Green Pistachio Bread: The pistachio pudding mix adds a green color to the bread batter, but if you want to make that green pistachio color brighter, you can add a couple of drops of green food coloring to the Pistachio Bread recipe. 

More Quick Bread Recipes

Pistachio Bread pin

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.